Results 281 to 290 of about 125,755 (306)

Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation.

Meat Science, 2016
Lin Chen, Chenyi Li, N. Ullah, Yan Guo, Xuchun Sun, Xuejiao Wang, Xing-Lian Xu, R. Hackman, Guang-Hong Zhou, Xian-Chao Feng   +9 more
semanticscholar   +1 more source

Characterisation of PSE zones in pig muscle

Meat Science, 2005
Martine Morzel, Véronique Santé-Lhoutellier, Christophe Chambon   +2 more
exaly  

PSE 2014

Vakuum in Forschung und Praxis, 2014
openaire   +1 more source

PSE

2014
openaire   +1 more source

[{Cp″Co}3(μ3-P)(μ3-PSe)], ein Dreikerncluster mit einem PSe-Liganden

Zeitschrift Fur Anorganische Und Allgemeine Chemie, 1998
Sascha Weigel
exaly  

Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders

Journal of Food Science, 1998
J A Carpenter, C E Lyon
exaly  

Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat.

The Journal of the Science of Food and Agriculture, 2016
Xiao Li, Fan Feng, Run-Ze Gao, Lu Wang, Ye Qian, Chun-Bao Li, Guang-Hong Zhou   +6 more
semanticscholar   +1 more source

Effects of transportation time, distance, stocking density, temperature and lairage time on incidences of pale soft exudative (PSE) and the physico-chemical characteristics of pork

Meat Science, 2013
Voster Muchenje
exaly  

A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

Meat Science, 2013
Tomasz Lesiów, Youling L Xiong
exaly  

PSE Toolbox

2008
Jingshan Li, Semyon M. Meerkov
openaire   +1 more source